Nasi Kebuli - Fragrant Lamb Rice

4.5 from 2 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 45 mins

Total Time: 1 hour

Serves: 4


  • 350 gram lamb thigh (Indonesian: paha kambing), cut into 1 inch cubes
  • 500 ml water
  • 2 bay leaves (Indonesian: daun salam)
  • 3 cloves (Indonesian: cengkeh)
  • 1 inch fresh ginger (Indonesian: jahe), bruised
  • 1 tablespoon oil
  • 600 ml coconut milk
  • 300 gram rice, washed and drained
  • 3 tablespoon raisin
  • Grind the following into spice paste
  • 4 shallots (Indonesian: bawang merah)
  • 2 cloves garlic (Indonesian: bawang putih)
  • 1 teaspoon coriander seeds (Indonesian: ketumbar)
  • 1/2 teaspoon cumin seeds (Indonesian: jinten)
  • 1/4 teaspoon fennel seeds (Indonesian: adas)
  • 1 fresh turmeric (Indonesian: kunyit), peeled
  • 1 cm fresh ginger (Indonesian: jahe), peeled
  • Additional spices
  • 1 cinnamon stick (Indonesian: kayu manis)
  • 3 cloves (Indonesian: cengkeh)
  • 1/4 teaspoon ground nutmeg (Indonesian: bubuk pala)
  • 1 anise star (Indonesian: pekak/bunga lawang)
  • 2 cardamom pods (Indonesian: kapulaga)
  • 1 lemongrass (Indonesian: sereh), bruised
  • 4 kaffir lime leaves (Indonesian: daun jeruk)
  • 1 bay leaf (Indonesian: daun salam)
  • 1 teaspoon salt
  • 1/4 teaspoon ground white pepper


  1. Boil lamb with water, bay leaves, cloves, and ginger and cook until the meat is tender. Drain and set the lamb aside.
  2. Heat oil in a pot and stir fry the spice paste, and all the additional spices until fragrant, about 3 minutes.
  3. Pour coconut milk into the pot and bring to a boil. Turn off heat and set aside.
  4. Place rice in a rice cooker pot, along with raisin, and the pot of lamb and coconut milk.
  5. Turn the rice cooker on and cook until the rice is ready, the machine usually turns to "warm" at this stage. Let rest for 10 minutes, then open the rice cooker. Remove the leaves and lemongrass, give a quick stir with a rice paddle and serve immediately.

Another great recipe by